I made this lovely bread soup when the weather had cooled down and it was delicious, the cheese was lovely and stringy. I used a mixture of spinach and chard leaves and mozzarella instead of cheddar which was delicious.
Italian Bread and Cheese Soup (from Kahakai Kitchen)
1 tbsp olive oil
3 garlic cloves, minced or pressed
1l vegetable stock
100g baby spinach
115g Cheddar cheese, grated
4 slices whole wheat or pumpernickel bread
handful basil or parsley, chopped
salt and pepper
In a saucepan, heat the olive oil. Add the garlic and cook until just golden, not brown. Add the stock and bring to a simmer.
When you are ready to serve the soup, Toast the bread. Break each slice of toast into bite-sized pieces and place in the soup bowls. Top the bread with a quarter of the spinach, cover with a quarter of the cheese. Sprinkle with basil or parsley and pepper. Ladle a cup of the stock over the bread and cheese and serve.